This Cornbread Recipe without Buttermilk are delicious, with just a touch of sweetness! These are a must have when serving my Dutch Oven Chili or lather them up with butter and honey. Plus, this cornbread batter is made in one bowl! You've got to get your hand on one (or three) of these.
When I think about good cornbread, I am looking for a hint of sweetness and a tiny bit of texture to know that the cornmeal is there, but not too grainy. This recipe combines all of my favorite textures and flavors.
I made chili with this recipe for dinner this week, and I'm not going to lie, my chili contained more cornbread than actual chili. I just kept crumbling more on top, and with cheese and fresh jalapeños throughout, it just doesn't get much more flavorful. Check out my Dutch Oven Chili Recipe too!
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Why You'll Love This Recipe:
- It's delicious, with just a hint of sweetness and has that perfect crumbly texture
- The recipe is made all in one bowl
- Ready to eat in just 30 minutes.
- Great served by itself, or with chili or use it for cornbread dressing.
For more Southern Recipes, try my BBQ Pulled Chicken in the Dutch Oven and Stewed Potatoes.
Ingredients:
All Purpose Flour- Helps maintain shape and texture of the cornbread without becoming to crumbly.
Yellow Cornmeal-A key ingredient for cornbread. Use plain yellow cornmeal for this recipe not yellow cornmeal mix. Yellow is preferred in cornbread over white cornmeal for its golden color. It also has a grainier more corn like texture versus white cornmeal, which is lighter.
Sugar- For a touch of sweetness.
Egg- To bind the ingredients.
Butter-To bring in savory flavors and moisten the batter.
Baking Powder- To help the cornbread rise.
See recipe card below for a full list of ingredients and measurements.
How to Make Cornbread without Buttermilk:
Step 1: Preheat the oven to 400 degrees. In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
Step 2: Pour in melted butter, egg, and whole milk. Stir with a wooden spoon until combined.
Step 3: Line an 8x8 pan with parchment paper or cooking spray. Pour the batter into the pan and use a frosting spatula or knife to spread the top into an even layer.
Step 4: Bake for 18-20 minutes until the inside is fully cooked. Do not over bake or the cornbread will dry out. Allow to cool for 10-15 minutes.
Step 5: Cut into slices and enjoy!
Expert Tips:
- Do not over bake this cornbread or it will dry out.
- Use a wooden spoon for mixing the ingredients once you add in the wet ingredients. It gets stuck in the inside of the whisk.
- I highly recommend spraying the pan with vegetable spray, then lining it with parchment paper for really easy removal.
Big on Comfort food? Try my Chicken Dumpling Soup and White Cheddar Mac and Cheese.
Recipe FAQs:
Absolutely! This recipe makes 12 corn muffins. Bake them at 400 degrees in the oven. The only thing different is they will cook a little faster. Keep an eye on them, as they should only take between 15-17 minutes.
This recipe uses whole milk, which has a high fat content along with butter, so that no buttermilk is needed in this recipe.
My favorite way to serve cornbread is with softened butter and honey. It also pairs really well with bbq plates served with Pork Butt or Pulled Chicken. Try it with classic Southern sides like this cole slaw for pulled pork and baked beans with ground beef.
Allow the cornbread to cool completely, then store it in a sealed container or ziplock bags in the pantry for up to 2 days for the best texture. You can also store it in the fridge if you prefer.
More Southern Recipes You Will Love:
If you tried this Cornbread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Cornbread without Buttermilk
- Total Time: 30 minutes
- Yield: 12 slices 1x
Description
This Cornbread without Buttermilk are delicious and a must have when serving Chili. They have the perfect touch of sweet and savory, and are made in just one bowl. You've got to get your hand on one (or three) of these!
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup white sugar
- 1 large egg
- 1 cup whole milk
- ⅓ cup salted butter, melted and cooled
Instructions
- Preheat the oven to 400 degrees. In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
- Pour in melted butter, egg, and whole milk. Stir with a wooden spoon until combined.
- Line an 8x8 pan with parchment paper or cooking spray. Pour the batter into the pan and use a frosting spatula or knife to spread the top into an even layer.
- Bake for 18-20 minutes until the inside is fully cooked. Do not over bake or the cornbread will dry out. Allow to cool for 10-15 minutes.
- Cut into slices and enjoy!
Notes
- Do not over bake this cornbread or it will dry out.
- Use a wooden spoon for mixing the ingredients once you add in the wet ingredients. It gets stuck in the inside of the whisk.
- I highly recommend spraying the pan with vegetable spray, then lining it with parchment paper for really easy removal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: baked
- Cuisine: southern
Sherry Terzian
This cornbread is delicious. I got all the ingredients finally and made it up so quickly. I had a container of chili in the freezer that I thawed out. Had some cheddar cheese and oyster crackers to go with this cornbread. The recipe was very easy and absolutely right - I made sure not to overcook it so it wouldn't dry out. I froze the remaining 4 pieces of cornbread. We took it out of the freezer, added large amounts of butter and some honey and ate those up too. Thank you Tara.
Tara Smithson
Yay! So glad you loved this one. I'm obsessed with cornbread..especially lathered with butter and honey. I LOVE it with chili too. Thanks so much for the review. xoxo
Rich
Great recipe! Loved it with the chili.